Tea Brewing Method (B)

This page introduces how to brew the following teas.

The brewing methods for the above teas are introduced below.

1. Method for Beginners / Suitable for Large Groups

This method is suitable for brewing teas with relatively fine leaves, such as green tea and yellow tea. Use a teapot with an actual capacity of around 300ml.

Although it is generally thought that green tea should be brewed at a low temperature, green tea brewed at a high temperature can also be surprisingly fragrant and not overly bitter.

At HOJO, we primarily introduce teas rich in minerals and polyphenols. Polyphenols extract more efficiently at higher temperatures, so using boiling water is actually suitable.

There are various types of teapots for Chinese tea, Japanese tea, and black tea, but as long as you are mindful of the material, you can use them interchangeably for different types of tea.

About Teapot and Teacup Materials

Ceramics: Ceramic teapots are thought to enhance the taste, but surprisingly, the majority of ceramics can suppress the richness and present astringency. If you feel a lack of depth in flavor, the teapot might be the cause, so be careful.

Porcelain and Glass: Porcelain and glass are thought to be neutral and not affect the taste, but dissolution tests show that minerals dissolve, significantly influencing the taste. The higher the quality of the tea, the more carefully you should select the material.

How to Select Teaware ›

Basic Parameters

Water Temperature

100°C (boiling). Use water that has been boiling for 3–5 minutes. Prolonged boiling transforms bicarbonate calcium into calcium carbonate, making the tea taste sweeter.

Water Volume

300ml (actual capacity)

Tea Leaves

3–5g. As a guideline, 5g of tea leaves can brew 1 litre (or more) of tea. For 1–2 people, 2–3g is suitable; for 3–4 people, 5g is appropriate.

Steps

1. Warm the Teapot

   Pour boiling water into the teapot to warm it, let it sit for 10 seconds, then discard the water. Fill it as much as possible to ensure thorough preheating.

2. Preheat the Tea Leaves

   Pour boiling water over the tea leaves for a few seconds to preheat, then quickly discard the water. This step can be skipped if you are not used to it. Preheating raises the water temperature, enhancing the tea's flavor and transparency. Without preheating, the water temperature can drop by about 20°C even when pouring boiling water.

3. Brew the Tea
   • 1st infusion: about 1 minute
   • Subsequent infusions: a few seconds to 10 seconds

   The first brew requires a longer steeping time to open the tea leaves. If you preheat the leaves, 1 minute is enough; if not, steep for about 2 minutes. To stabilize aroma and taste, use a Cha Hai (fair cup) and combine the 1st and 2nd brews to achieve the desired strength. From the 2nd infusion onward, a few seconds of steeping is sufficient.

   Cha Hai (Taiwanese Teaware)

2. Advanced Method for Fine Tea Leaves (Semi-Gongfu Style)

The Gongfu style ("Gongfu Cha" in Chinese) developed in Chaozhou, Guangdong Province, to brew high-grade Phoenix Dan Cong Oolong tea more deliciously.

Using a relatively small amount of water and brewing the tea quickly at a high temperature enhances the consistency of the aroma and the clarity of the flavor.

Since each step needs to be carried out quickly, a Gaiwan, Hohin, small teapot, or other fast-flowing teaware is ideal for this brewing method.

Water

Use tap water passed through a water purifier with an activated carbon filter to remove chlorine, or mineral water.

Heating Water

Recommended: stainless steel kettle, stainless steel electric kettle, or electric kettle with keep-warm function (e.g., Tiger, Zojirushi). Use with caution: iron kettles (may interact with teapot material). Not suitable: earthenware, copper, aluminium, brass, or silver kettles—these can flatten the taste due to metal ions.

Basic Parameters

Vessel Capacity

200ml or less

Water Temperature

100°C (keep at a rolling boil for 3–5 minutes)

Tea Leaves

3–5g (fixed regardless of water volume). Adjust to your preference; as a guideline, 5g of tea leaves can brew 1 litre (or more) of tea.

How to Select Teaware ›

Detailed Video

Steps

1. Warm the Teapot

   Pour boiling water into the teapot, let it sit for 10 seconds, then discard the water once thoroughly warmed.

2. Preheat the Tea Leaves (Rinse Tea)

   Pour boiling water over the tea leaves in the teapot for 2–3 seconds, then quickly pour out the water. Pour from a low height and quickly to avoid temperature drop, ensuring the water does not splash directly onto the leaves.

3. Brew the Tea
   • 1st infusion: 5–10 seconds
   • Subsequent infusions: a few seconds

   The first brew will be light. Combine the 1st to 3rd brews in a Cha Hai (fair cup) to adjust the concentration. From the 4th infusion onward, a few seconds of steeping is sufficient.

How to Brew Tea for Better Aroma and Flavor ›

3. Brewing with a Glass

Brewing with a long glass is frequently used in China. It is a very convenient method because it can be prepared quickly and suits various settings.

To observe the tea leaves, use a plain, straight, clear glass. Avoid colored glass (including light green and blue), which can negatively affect the taste. This method can also be applied to mugs.

Since the leaves do not sink easily when water is added, pour the water in two stages. First add a small amount so the leaves can absorb water and settle; then pour in the full amount to efficiently extract aroma and flavor.

Water

Use tap water passed through a water purifier with an activated carbon filter to remove chlorine, or mineral water.

Heating Water

Recommended: stainless steel kettle, stainless steel electric kettle, or electric kettle with keep-warm function (e.g., Tiger, Zojirushi). Use with caution: iron kettles (check material compatibility). Not suitable: earthenware, copper, aluminium, brass, or silver kettles.

Glass

Regular glass can withstand boiling water even without being specifically heat-resistant. Avoid colored glass or crystal, which can affect taste—use clear glass. Lead-free crystal often pairs well with the taste.

How to Select Teaware ›

Basic Parameters

Water Temperature

100°C (boiling). Use water that has been boiling for 3–5 minutes. Note: these teas emphasize refreshing aroma from polyphenols rather than umami—high-temperature, short steeping is recommended to fully extract the aroma.

Water Volume

150–200ml

Tea Leaves

2–3g (approx. 3g of tea leaves per 150ml of water in a glass)

Steps

1. Add Tea Leaves to the Glass

   Preheat the glass with boiling water for 10 seconds, then discard the water and add the tea leaves. Preheating ensures a consistent temperature during brewing.

   Place 2–3g of tea leaves in the preheated glass.
2. Pour Water to One-Third Full

   Slowly and gently pour boiling water into the glass to about one-third full (or just enough to cover the leaves). Gently swirl the glass to allow the leaves to absorb the water. Since the temperature drops quickly, there is no need to lower it further.

   First, pour water to about one-third of the glass.
3. Pour the Remaining Water and Steep

   Once the leaves have settled, fill the glass to about 80% full with the remaining boiling water. Steep for 2 minutes before drinking.

   Fill the glass to about 80% full after the leaves have settled.
   Wait for 2–3 minutes.

4. Cold Brew Method

For more details on the cold brew method, please refer to the following article.

How to Make Cold Brew Tea Easily ›

Basic Parameters

Water

Water that has been boiled once and then cooled to room temperature (to remove chlorine). Boiling beforehand enhances sweetness and aroma. Unboiled tap water results in a slightly flat taste.

Tea Leaves

5g per 1 litre of water

Steeping Time

4–6 hours in the refrigerator. Remove the leaves after steeping. If too strong, dilute with water.

Storage

Keep refrigerated (around 5°C). Freshness is maintained for up to 3 days.

5. Method for Reducing Caffeine

Caffeine is easily extracted at water temperatures above 80°C, and much less so below 80°C. By using this property and cold-brewing with cooled water, you can significantly reduce caffeine content.

The key is to brew a 5× concentrated extract using a small amount of water over a long steeping time. This concentrate is then diluted with boiling water at serving time—similar to diluting a cordial. This method lets you enjoy freshly brewed tea conveniently at home or at the office.

How to Enjoy Tea Brewed at Home Even at Work ›

Basic Parameters

Water

Water that has been boiled once and then cooled to room temperature (to remove chlorine)

Tea Leaves

5g per 100–200ml of water (5× concentrate)

Steeping Time

4–6 hours in the refrigerator or at room temperature

How to Drink

Dilute the concentrated extract with boiling water at a ratio of 1:5 before serving.

Storage

After opening, reseal the tea in the aluminium bag it arrived in and keep it out of direct sunlight and away from humidity. Do not decant the leaves into a HOJO tin: contact with the metal changes the taste and the aroma.

If you have a heat sealer, sealing the bag with an oxygen absorber inside will keep the tea fresh for far longer.

Do not keep tea in a refrigerator or a freezer. Condensation forms every time the bag is taken out, and within a few days it oxidizes the surface of the leaves and dulls the aroma.

Teas meant to age, such as raw pu-erh and white tea, are best left unopened in as warm a room as you can give them. As with decanting wine, a long-aged tea also gains aroma if you open it and leave it a few days before drinking.